Unit 3. Clothes and Personal Hygiene (C) Flash on English for Cooking, Catering and Reception

 

Flash on English for Cooking, Catering and Reception Unit 3. Clothes and Personal Hygiene (C)

 

8 Match the personal hygiene symbols you see in a kitchen with the expressions below. 1 D cover cuts with plasters 3   do not sneeze over food 5   wash your hands 2   disinfect work stations 4   no smoking 6   wear disposable gloves   9 How much do you know about personal hygiene in the kitchen? Do this quiz and find out! 1 What parts of the human body can often lead to food contamination? A Feet. B Hands. C Head. 2 When should you wash your hands if you're working in the kitchen? A Frequently during the day. B Once before starting work. C Twice, before starting and after finishing work. 3 Why shouldn't you transit from dirty to clean areas? A It causes contamination. B It makes a mess. C It's rude. 4 Which of these things should you not do in a food preparation or storage area? A Chew gum. B Eat food. C Smoke D Any of these (A,B,C). 5 What should visitors wear when entering a food preparation area? A Anything they like. B Protective clothing. C Their outdoor clothes. 6 What should you do if you wear glasses? A Keep them in your pocket. B Tie them around your neck. C Wear contact lenses. 7 Why shouldn't you wear nail varnish if you are working in a kitchen? A It can chemically react with the food. B It can fall off into the food. C You can't see if your nails are dirty. 8 Why is it a good idea to wear coloured plasters if you have a cut on your hand? A To make you feel happy. B White ones get dirty more quickly. C You can see them if they fall off. 9 When should you wear disposable gloves? A If you have a cut. B If you're handling delicate foods. C In both cases. 10 What should you do if you feel unwell? A Don't handle food. B Tell your supervisor. C Both of these things.   10 Read this hygiene manual and check your answers. As kitchen staff you have a vital role to play in hygiene in a food outlet, because you can contaminate foods in many different ways: for example through your skin, in particular your hands, or through your eyes, nose, ears and throat. So what can you do to avoid contamination of food? ·         Carefully wash and dry your hands before handling food, and wash and dry them again frequently during work. Dry your hands with clean towels, disposable paper rowels or under a hand dryer. ·         Never transit from dirty to clean areas to avoid cross contamination. Wear clean protective clothing, such as an apron, overalls or jacket. Visitors should do the same. Keep your personal clothes and other personal items away from where food is stored and prepared. ·         Never smoke, chew gum, eat or bring children or animals into a food handling or food storage area. ·         Never cough or sneeze over food or where food is prepared or stored. ·         If you have long hair, tie it back or cover it and securely tie glasses around your neck. ·         Keep your nails short so they are easy ro clean and do not wear nail varnish as it can fall off into the food. ·         Do not wear jewellery and do not carry any objects such as pens in your pockets, or avoid pockets altogether and use Velcro rather than buttons. ·         If you have cuts, make sure they are completely covered by a waterproof plaster or a bandage. Use brightly coloured ones you can see easily if they fall off. Wear disposable gloves over the top of plasters if you have cuts on your hands or when you are hand ling delicate foods and change them regularly. ·         Tell your supervisor and do not handle food if you feel unwell. ·         Carefully disinfect your work station after each session.   11 Work in pairs. Choose the five most important personal hygiene rules and design a poster with words and pictures to illustrate them.

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